After undergoing refurbishments, Starward Whisky have reopened their Port Melbourne distillery and have added a new food and drink offering.
The Starward Distillery and Bar now hosts a food menu spearheaded by Head Chef Drew Traynor who comes from time at Melbourne’s Eau De Vie.
The menu features small and large share plates which champion local producers from the area.
Highlights include whisky negroni marinated olives; smoked trout, quinoa, and sweet potato croquette; antipasto grazing boards; and fried chicken with Two-Fold BBQ sauce and blue cheese ranch.
Guests can also book in for the the Distillery Chef’s Selection menu which explains the process of whisky making alongside a three-course meal with paired drinks.
Guests can also try a new range of cocktails that have been created for the space including the Port Side (barrel-aged black lime gin, basil, cinnamon, lemon) and the Pumpkin Latte Milk Punch (Nova, pumpkin, coffee, spice).
Starward Distillery and Bar also runs a fill your own bottle experience, distillery tours and tastings, and a whisky masterclass and barrel tasting experience.
“After taking some time to reinvigorate our brand home, we’re so excited to finally welcome both new and returning customers back into our space,” says Starward Distillery CEO Simon Marton.
“Whether they’re sipping with friends, embarking on a tour, enjoying a cheese and whisky pairing with colleagues, or expanding their whisky knowledge with our masterclass, the options for enjoyment are endless.”
The Starward Distillery and Bar is now open from Thursday to Sunday and is located at 50 Bertie Street, Port Melbourne, Victoria.
